Friday, September 18, 2015

Tamarind Eggs

This Thai old fashioned dish is not very common these days but it has been Bob's favourite.

4 Hard-boiled eggs
Oil for shallow frying
4 tablespoons sugar
1/2 teaspoon salt
4 tablespoons Tamarind extract (available from Asian Groceries)
1/4 cup water
1 tablespoon Crispy Fried Red Onion (available from Asian Groceries)

Shallow fry the whole eggs on medium heat until golden brown on all sides. Set aside and leave to cool down a bit.

In a saucepan place sugar, water, and salt together. Stir and put to the boil on medium high heat until it it starts to colour. Remove the saucepan from heat and add Tamarind extract - you might not need all 4 tablespoons but some would prefer more so adjust it to your own taste. Put the saucepan back on the stove and let it boil further until it is thickened.

Cut the eggs into halves and pour the Tamarind sauce over them, sprinkle with crispy fried onion and garnish with coriander leaves. Serve warm or at room temperature with rice and green stir fry.

Note: In Thailand we call these eggs - son-in-law's eggs. It has been told that one day the son in law asked the mother in law what she was cooking for dinner in demanding tone - the grumpy mother in law then quickly replied 'I am going to cook your nuts (eggs in Thai slang) in Tamarind Sauce'.

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